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Food Chem. 2016 Jan 1;190:308-316. doi: 10.1016/j.foodchem.2015.05.097. Epub 2015 May 21.

Detailed analyses of fresh and dried maqui (Aristotelia chilensis (Mol.) Stuntz) berries and juice.

Author information

1
University of Hohenheim, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, Garbenstrasse 25, D-70599 Stuttgart, Germany.
2
University of Stuttgart, Faculty of Chemistry, Pfaffenwaldring 55, D-70569 Stuttgart, Germany.
3
University of Hohenheim, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, Garbenstrasse 25, D-70599 Stuttgart, Germany. Electronic address: ralf.schweiggert@uni-hohenheim.de.
4
University of Hohenheim, Institute of Food Science and Biotechnology, Chair Plant Foodstuff Technology and Analysis, Garbenstrasse 25, D-70599 Stuttgart, Germany; King Abdulaziz University, Biological Science Department, P.O. Box 80257, Jeddah 21589, Saudi Arabia.

Abstract

In this study, a detailed chemical characterization of nutritionally-relevant, quality-determining constituents in dried and fresh fruits as well as juices of maqui (Aristotelia chilensis (Mol.) Stuntz) is provided. A total of 8 glycosylated anthocyanins was characterized in maqui fruits, being composed of differently substituted cyanidin and delphinidin derivatives. During processing into juice, a substantial loss in total anthocyanin contents (TAC) was observed. TAC values were also reduced after drying of maqui berries. Likewise, the browning index (BI) of fresh fruits increased during processing. Being composed of flavonol glycosides and ellagic acids, 17 non-anthocyanin phenolics were characterized in all maqui samples. Besides characterizing phenolic compounds, antioxidant activities, total phenolics, major sugars, non-volatile organic acids, minerals and trace elements were quantitated. Moreover, total lipid contents and the fruits' mainly unsaturated fatty acid profiles are reported. The presented results indicate the high potential of maqui as so far under-utilized but extremely pigment-rich "superfruit".

KEYWORDS:

Antioxidant activity; Drying; Lipid content; Mineral content; Phenolic compounds; Superfruit

PMID:
26212975
DOI:
10.1016/j.foodchem.2015.05.097
[Indexed for MEDLINE]

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